Lemon Kale Salad
by Laura Frerichs, Tastemaker in Residence
Loon Organic’s Recipe Corner - We adapted this recipe from the New York Times Cooking Page and loved the fresh, crisp texture and tartness of lemon mixed with the slightly bitter edge of the kale. Even after dressing the salad, we kept it in the fridge and enjoyed it the next day (leave nuts on the side if you don’t want them to become soft after a couple of hours).
Ingredients
2 cups sliced almonds or raw sunflower seeds
¼ cup freshly squeezed lemon juice (from 1-2 lemons)
Kosher salt
¼ cup extra-virgin olive oil
2 cloves garlic, crushed with the flat side of a knife, peeled and left whole
1 bunch kale, washed and dried, thick stems removed
½ bunch scallions, chopped
1/2 cup freshly grated Parmesan (optional and we didn’t use)
Instructions
In a toaster oven or skillet, toast nuts until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1/2 teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss, using hands to lightly massage the dressing into the kale leaves (this tenderizes the leaves).
Sprinkle surface with nuts, chopped scallions, and then with cheese, if using. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.